Every year when fresh figs come into season in the NYC groceries, I always buy a few packages and make cocktails. Fresh figs make the most beautiful cocktail garnishes and they’re also so much more delicious than dried figs!…
Rhubarb is one of my favorite flavors of all time. Growing up, my grandparents had rhubarb growing in one of their gardens. I love it in cocktails almost as much as the “rhubarb soup” my grandma used to make. 🙂…
I never knew what a sloe berry was until I learned that they were in gin. Apparently, they’re pretty disgusting unless they’re soaked in gin. I’ve been looking for sloe gin in the NYC liquor stores (ie: 10-block radius around my apartment) and I finally found some when I was visiting Texas in February! This recipe comes from Julie Reiner’s “Craft Cocktail Party.” Llama cocktail pick from Ebay.…
This recipe is out of W&P Design’s “Infuse” book. I’ve tried a lot of Bloody Mary recipes but this one is my favorite. Usually, my recipe with bloodies is to put all the spices in that you’d put on a pizza but this recipe turned me into a recipe follower. (At least some of the time. :P)…
With the hammer from the tool kit and a cotton flour bag from my husband’s grandma, crushed ice cocktail making has a Fred Flinstonian flair to it in our little NYC apartment these days. It’s primitive, it’s destructive, and it makes a mean julep. 🙂…
I adapted this drink from Jeff Berry’s “Sippin’ Safari,” a painstakingly researched book that was published in 2007. In the book, Berry documents all of the great “lost” tropical drink recipes and the people behind them. 🙂 ??? Tiki mugs made in my pottery class.…